Cauliflower Steaks With Grape & Pine Nut Relish

Vegetable Quinoa Soup

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Image by: Jeff Coulson
By: Amanda Barnier and the Canadian Living Test Kitchen

Homemade vegetable broth is the best option for minimizing the sodium content in this delicate, flavourful soup. However, if you prefer to use store-bought broth, choose organic, which is lower in sodium.

Curry Vegetable Barley Soup

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Image by: Jeff Coulson
By: Irene Fong and the Canadian Living Test Kitchen

This thick and hearty soup has a subtle kick to it, but if you prefer a bit more heat, increase the curry paste to 1 tbsp. Cooking the mushrooms on the side gives them a nice golden colour and prevents them from becoming waterlogged in the broth.

Indian-Spiced Carrot Soup

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Image by: Joe Kim
By: Amanda Barnier and the Canadian Living Test Kitchen

Spices can go a long way when it comes to flavouring foods commonly found in your fridge and pantry. The lentils are an inexpensive way to add heartiness and protein to your meal. Puréeing some of the soup adds body and thickness to the broth.

Stewed Kale and Lentils

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Image by: Ryan Szulc
By: Amanda Barnier and the Canadian Living Test Kitchen

This hearty vegetarian dish has Moroccan flavours and no added salt, making it perfect for those on sodium-reduced diets. Organic vegetable broth typically has less sodium than other vegetable broths, but check the label to be sure.

Moroccan Vegetable Couscous

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Image by: Joe Kim
By: Irene Fong and the Canadian Living Test Kitchen

This vegetable and chickpea couscous fills you up without filling you out. Chickpeas are high in fibre and iron, and a good source of protein. The prunes add a hint of natural sweetness, which makes this all-in-one dish feel indulgent.

Roasted Beets and Pearl Onions With Pistachio Vinaigrette

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Image by: Jeff Coulson
By: Amanda Barnier and the Canadian Living Test Kitchen

Beets are hearty, delicious and so good for you. Red beets tend to stain everything in their path, so if you're using a combination of red and gold, keep the two colours slightly separated when roasting.

Roasted Root Vegetables With Thyme

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Image by: Yvonne Duivenvoorden
By: The Canadian Living Test Kitchen

This tasty recipe is no fuss. In fact, you just toss and bake. These vegetables are equally delicious served at room temperature. Make this dish your own by adjusting the amount of each vegetable to your liking, such as adding more beets and using fewer parsnips. You need 12 cups prepared raw vegetables for six people.

Dairy-Free Chocolate Fondue

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Image by: Jeff Coulson
By: Irene Fong and the Canadian Living Test Kitchen

The best part about fondue is that your guests do most of the work— and kids love it. This recipe is versatile: It doubles easily to serve a larger crowd, but it also makes for lovely individual desserts served in espresso cups with a bit of fruit and matzo alongside.

Dark and Delicious Vegan Chocolate Cake

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Image by: Jodi Pudge
By: Amanda Barnier and the Canadian Living Test Kitchen

Everyone should be able to eat chocolate cake! A few simple substitutions is all it takes to make our classic recipe free of dairy, eggs, white sugar and vegetable oil, without sacrificing the intense chocolaty taste and moist, fluffy texture you've come to love. Most high-quality semisweet chocolates are dairy-free; read the label to ensure the brand you've selected doesn't contain any milk products.